Herbed Lentils and Brown Rice with Tomatoes and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup chicken broth 1 cup water1/2 cup green lentils1 cup crushed tomatoes1/2 cup uncooked brown rice3 tbsp chicken broth or dry white wine1/2 tsp dried basil1/4 tsp dried oregano1/8 tsp dried thyme1/4 tsp garlic powder1/8 tsp pepper1 cup shredded light marble cheese
**The spices are not included in the nutritional data. I rarely use the same spice mixture twice and most people will use what they have a preference for. Also, aside from the garlic powder (adds sodium), the nutrition from spices is fairly negligible, is it not? :-)
Preheat oven to 350 degrees F.
Combine all the ingredients and half the cheese into a 2-quart casserole dish with a lid. Cover and bake at 350F for 1.5 to 2 hours or until lentils and rice are tender and liquid is absorbed. The base recipe said to stir this twice, but I can get away with once, halfway through the cooking time. Towards the end, take it out, uncover, sprinkle the remaining half of the cheese on top and put it back in to get bubbly and brown!
Makes almost 5 cups - so 4 servings if each serving is 1.25 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user POOKIBEAR.
Preheat oven to 350 degrees F.
Combine all the ingredients and half the cheese into a 2-quart casserole dish with a lid. Cover and bake at 350F for 1.5 to 2 hours or until lentils and rice are tender and liquid is absorbed. The base recipe said to stir this twice, but I can get away with once, halfway through the cooking time. Towards the end, take it out, uncover, sprinkle the remaining half of the cheese on top and put it back in to get bubbly and brown!
Makes almost 5 cups - so 4 servings if each serving is 1.25 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user POOKIBEAR.
Nutritional Info Amount Per Serving
- Calories: 215.0
- Total Fat: 2.5 g
- Cholesterol: 5.0 mg
- Sodium: 530.9 mg
- Total Carbs: 37.5 g
- Dietary Fiber: 5.5 g
- Protein: 11.2 g
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